Postgraduate
Our school offer a range of exciting Postgraduate and Masters programmes from Culinary Innovation and Food Product Development, Gastronomy and Food Studies and Global Food and Drink Leadership. These programmes will provide you with additional knowledge and skills and are ideal if you want to continue your studies, in employment and want to upskill in the area of food or want to lead your food and drink business into the future.
National Qualifications Framework - Level 9
View links below for information on our programmes
TU231 (FT) MSc in Culinary Innovation and Food Product Development
TU232 (PT) MSc in Culinary Innovation and Food Product Development
TU237 (FT) MA in Gastronomy and Food Studies
TU233 (PT) MA in Gastronomy and Food Studies
TU235 (PT) Postgraduate Diploma in Global Food and Drink Leadershi
TU244 (FT) MSc in Applied Culinary Nutrition
TU280 (PT) MSc in Applied Culinary Nutrition
For more information on each programme see the following videos
TU231 & TU232 - Video on MSc in Culinary Innovation & Food Product Development
TU233 - Video on MA Gastronomy in Food Studies
TU235 - Video on Postgraduate Diploma in Global Food and Drink Leadership
Please Note:
You may have additional costs for the purchase of uniforms and knives which are required for practical modules, Bar/Kitchen/Restaurant/Laboratory modules.
The MSc teaching team for (Masters in Culinary Innovation and Food Product Development and MSc in Food Innovation and Product Design FIPDes) were delighted to see the return of the annual innovation showcase. This showcase has become a major event in the MSc calendar, it gives our students an opportunity to display the inventive products that they have developed over the course of the module 'Food Prototype Development and Evaluation'.
The MSc teaching team for (Masters in Culinary Innovation and Food Product Development and MSc in Food Innovation and Product Design FIPDes) were delighted to see the return of the annual innovation showcase and to welcome back our Erasmus students. This showcase has become a major event in the MSc calendar, it gives our students an opportunity to display the inventive products that they have developed over the course of the module 'Food Prototype Development and Evaluation'.
The unenviable job of deciding which products should be deemed the most innovative was left to our panel of judges from industry and academia. With almost 40 products to taste and debate, the judging was tense and it was difficult to decide upon a winner.
The students presented a wide range of products from Redefined Meat Products for the flexitarian to Snack Products incorporating unusual flavours and textures. The products, where possible, used environmentally friendly raw ingredients or waste products from processing and production. Eventually, after much discussion and cups of coffee, a decision was reached and the winners were announced.
From the MSc group, the winner was Markus Davies with his savoury “Bosa” granola bar which is nutritious, functional and savoury, unlike any other granola bar currently available on the Irish market. The idea was to create a Nordic marketing theme around this bar that focuses on consuming more minimally processed whole foods such as oats, seeds (which are great sources of fibre) instead of using refined grains or fortified ingredients. Miriam Bauta was highly commended with her “Fitness Fillets” – chicken fillets with reduced meat content with added pea protein. The product focuses on health, good taste and sustainability and is therefore ideal for the flexitarian market.
From the FIPDes cohort, the winner was Maria Pena Niebuhr who developed “Granoly”, a granola made with apple and potato peels. The product aims to reduce waste while providing a nutritious snack. Eléonore Boisseau was highly commended for her “FulCircle” cracker using Brewer Spent Grain (BSG) generated from malt-based alcohol production, almost 40 million tons of which is disposed of or used as animal feed annually. The aim was to use the by-product to make tasty cracker appetizers that are high in fibre. Congratulations to the winners, those highly commended and all the students who took part in this prestigious event.
Thank you to everyone who made this event possible and in particular our judges: John Clancy (World Chefs Education Director), Fiona Walsh (Director of Consumer Insights and Innovation), Pascal Miola (Product Development Specialist with Kerry Taste and Nutrition), Elaine Bourke (Innovation Director for the Kepak Group).
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| Markus Davies winner from MSc Group | Maria Pena Niebuhr winner from FIPDes Cohort |
To see the wonderful creations from all the students who took part in the showcase please view Video of Masters Showcase 2022
Students who participated in Masters Showcase 2022
Photo of winning students with Judges